The fact that he helped that customer even when he stated he was closed, speaks volumes about his character.

Tip for those of us without a deli slicer: once you take the beef out of the braise, let it rest until warm but not hot. Wrap it *tightly* in several layers of plastic wrap or vacuum seal it, and place it in the fridge with something heavy on top. Take out the next day and it will be compact enough to get thin slices with any decent filet knife or good slicing knife. Been doing my corned beef like this for years to make deli meat

As a Chicagoan, I'm happy Josh baptized that sandwich. Good job sir

I love talking to and meeting people like Chris. His energy is so genuine and u can hear his passion when it comes to his restaurant. These are the type of people that deserve roads named after them because they spread love everyday just with their presence, and he also does it with amazing food 🤤

Chris seems like an awesome person, great character, charming and hilarious

As a Chicagoan, I was super excited to see this! Very pleased you hit the actual good beef places here. You missed checking out Johnny’s Beef. Maybe next time! Hope you enjoyed some cheese fries with your beef from Portillos!

Love how respectable you were in all the restaurants. No low noises or over exaggerated reactions.

as a chicagoan the onlyyyy critique i would have to say is the giardiniera 😭 you pickle it then you put the veggies in the jar with the oil. the oil then gets the spice and all the flavors! my favorite part 😅

Portillos is the Pinot Noir of Italian Beef. It is an approachable entry point with subtle notes that one doesn't appreciate until one realizes (usually years later) just how complex and delicious it is.

One of my favorite episodes to date. Was actually mouth-watering when I saw how that sandwhich turned out.

i wanna take a moment to really appreciate the editing team, it doesn't matter if josh's videos (where great content is ALWAYS assured) are either 2, 6, 12, 32 minutes long, there's not a single bit i'd skip; from amazing intros, the speed of the recipe, the way you've done certain part of the recipe (let's say, fries, buns, even cutting tomatoes and adding that salt) you're never skipping it nor sending me to watch how is done in another video, all the way to the amazing reactions, honest veredict and a sublime B roll. just thank you! you're really inspiring me to persue my dream of cooking professionally more than any paying tutor would :)

Joshua singlehandedly helps me jump out of my comfort zone and makes me want to try all sorts of different cuisines😭

years ago when i was a line cook a couple of us were talking about what to make for family meal and i pitched italian beef, and while the only other chicago native was stoked by the idea everyone us looked at us all confused, and that's the moment when I learned at 22 years old that italian beef was a chicago regional specialty. growing up i thought everyone ate beef sandwiches this way. now that im older and seen some of the word i can no longer call it my favorite sandwich, but i think italian beef is unquestionably the best beef sandwich that exists. thanks josh for doing the lords work and spreading knowledge about one of the best things chicago does

As a born and raised Chicago native you have truly done a great service

The Bear is probably my favourite show to come out in recent years. It captures the chaos of working in a kitchen better than any other restaurant-themed show I've ever seen. I didn't know most of it was filmed in an actual Italian beef sandwich shop. That's awesome.

Hope you enjoyed your time in Chicago, Josh!! Glad to see Portillo's getting the love it deserves. :)

My man making the sandwich after closing time was the most wholesome thing. That’s someone who truly cares.

Love all of Josh's videos, but these ones where he's on location trying food in the city of origin are the BEST!!! Thanks Josh and all the team for great videos and food!

@Joshua Weissman As someone who's had their own Italian Beef stand, this is pretty spot on. The only real difference in preparation is that at my restaurant instead of making the jus separately, I slowly roasted about 20 lbs of inside round denuded (cut into quarters so it would cook more evenly and not be as rare in the center) slathered in minced garlic, in hotel pans with water and a slurry of my family's seasoning blend. Low and slow, seal the pans in foil so the pan jus doesn't evaporate in the oven, and you're left with an insanely rich, spicy Italian seasoned Au Jus you can keep in a cambro or quart out and freeze for whenever you want to make a pot of Italian Beef. Every family has a different recipe but I would love to try this one out!

I thoroughly enjoy these styles of videos, they really help show the culture around food and the relationships formed around a good meal

I enjoyed you interviewing the other guy so much that I almost forgot I was watching a cooking tutorial. would love to see you interview more chefs around the world

I'm so happy you not only made but finally got to experience the Italian Beef sandwich. One thing I always tell people when visiting Chicago is that "if you leave hungry, that's your own fault." Hope you come back and try some other stuff around the area.

I used to work with the original owner of Mr Beef. He was an old retired man living in Del Webb and he was bored and wanted a job to keep busy. It was my first job as a cook when I was 17, it was a retirement home. His name is Tony Ozzauto. He was well into his 80s when he died. He was a hard working good honest man and I looked up to him. Even my boss looked up to him. He had many great stories. His huge philosophy in the kitchen was CLEANLINESS. And he taught me so much. It was cool just to see one of my favorite KZfaqrs stop by that restaurant, brought some memories back.

Thank you SO MUCH for showing my hometown some love, man :) I was literally just telling my daughter today how I miss Chicago deep dish, Italian beef, and hot dogs. Weird coincidence lol.

Fantastic video as a cooking student and Chicago native, hope you do one for the Italian combo with the sausage and the beef and make the sausage from scratch! Thanks for all the great content

"I'm technically closed but I'll make you whatever you want". A statement from someone who loves what he is doing and doesn't give a damn about timing.

Simplicity is always Great. Love watching cooking channels you can always learn more!

Best recipe ever! Made them exactly as directed they were perfect! Just bought both good cookbooks!

In my 46 years of existence, I’ve never been to Chicago…never even been to the Midwest. And I’ve never eaten an Italian beef sandwich. But now that I know how it’s done, I’ll have to make some at home!

Glad you made it out to Chicago and tried our gauntlet of meats. Next time I’d recommend trying out a Jibarito sandwich too, it’s a Puerto Rican / Chicago sandwich that uses fried plantains as the buns and I make everyone visiting try one. It’s not what people typically think of when it comes to Chicago regional food but it’s easily one of my favs and needs more recognition

This episode has officially convinced me to watch The Bear. I've heard about it and heard great things, but just haven't gotten around to watching it yet. Thank you sir!

if you are not using a deli slicer and you do have a mandolin you can put the freezer for about 30 depending on thickness and slice it on there. also if its a thick boy you can cut the beef in half before putting it in the freezer

Thank you so much!! I have been waiting on this episode for so long!!! You are spot on about Portillo’s AND Buona!!! I’m so thankful for this recipe because I’m seriously over recipes online saying all I need is beef broth and onion soup mix 🤦🏻‍♂️

Next time you’re in Chicago check Johnnies and Al’s beef! Personally I would go with chopped sport pepper and jalapeño for the giardiniera but those are hard to get outside of Chicago and still looks amazing! I’m most excited to try the bread, it looks like you nailed it!

I know this comment is late to the game. I used to make this at one of the best beef joints on the south side in the 80's called Andy's (the family up and sold in the 90's so it's gone). We used to make giardiniera 110 gallons at a time and it would last 2 weeks at most. We'd chop 50 lbs of onions per shift. Your take is all spot on, with the understanding that some degree of distinctive touch is always warranted. For the au jus though, we would fill up a four-gallon kitchen pan (2-3 roasts per) add the spices and veggies, and cook at a lower heat, but for much longer, basting every 30-45 minutes. This saved time and $$$ on separate broth preparation (and ingredients). For perspective, like 'The Bear', we prepared hundreds of pounds of beef at a time.

Any owner who is willing to eat at their own place every day speaks volumes about the cleanliness and quality of his work

This style of video is the best, not the quick edited tik-tok style rapid overload recipe's. Please do more of this

My favorite dish ever is a Peruvian dish called Juane de gallina. I would love to see you make that along with other Peruvian food

As a Chicagoland native, I approve of this video. There's something special about Italian Beef that sets it apart from other beef sammys. After I moved away, I struggled to find an acceptable replacement. I've been tweaking my own recipe that includes packets of au jus and Italian seasoning (combination of regular and spicy). I'm getting close with the flavor, but need to find somewhere that will slice the beef thin enough for me. Also, if you add some mozzarella on there it makes it to die for (IMO).

As an Illinoisian, non-Chicagoan, there is an alternative to braising and slicing the meat. Slow cook it with all the seasonings and peppers in a beef broth. (its also less labor intensive). Around here I can, also, buy a package of Italian Beef Seasoning.

You do great in an interview format. I know it's been done a million times, but I think a series where you travel, talk with owners of legendary spots, then try to replicate/elevate the dish IN the restaurant would be amazing.

Poor man's tip : if you can't afford a deli slicer, just pop your meat in the freezer for 15 minutes to harden slightly then slice it with the sharpest knife you have. Works like a charm for almost everything you need thinly sliced.

Dude is incredibly humble the bear was probably written about him from the looks of his personality and he hasn’t even watched it as well as funny !

Very cool seeing how Italian beef is made; I had no idea. What a process. Looked great.

Italian American culture has almost gone by the wayside... I grew up in a very traditional Italian home, and this was such a treat growing up. my mother would ask us, " roast beef sandwiches or go out to eat" we always picked the sandwich... same with grilled Italian sausage, and roast pork sandwiches. all greats.

So happy you finally did this. I have an Italian restaurant in Indiana and we serve Italian beef. (In this area we shred it though, and put a ton of pepperoncini juice in the jus as well) We recently took a trip to Chicago for a metal show AND to eat at Mr Beef's. I wanted to walk in and say hey chef but after seeing this I'm glad I didn't! Yes Italian beef is the best sandwich

Few places to try next time papa: -Al's Beef -Johnnie's -Jay's Beef Love u papa *kith* The cool thing about a beef sandwich is that the cronch, oiliness, heat level, and spices of the giardiniera varies wildly from one spot to another. So does the bread, and even the beef. Some places use marinated hot peppers others use pickled hot peppers. Regardless, it's always called giardiniera. Even the thickness of the beef can vary and this can have a huge impact on taste and texture. It never ceases to amaze me how SO much variation can be had in a simple sandwich of three ingredients. It's fucking beautiful. And I totally agree. Buona is extremely mid, but hey some people really into it. But man to have a beef in the morning every day... Nah that's too rich LMAO. I'd feel like a walking clogged artery. The Italian beef is a HEAVY nutritional WMD. I ain't gonna sugar coat it LOL but I mean... that's what makes it so damn good. Willing to bet there are lots of other Chicago born foods you may want to try out in the future. Examples: -Breaded Steak Sandwich (particularly from Ricobene's on the south side) -the Jibarito sandwich -Rainbow Cone Ice Cream (one of my favorite ice cream parlors ever) -South Side Pork Chop Sandwich -Maxwell Street Polish (literally my favorite sandwich of all time I think) -Chicago Style Red Hot (Dog) [meh, not the biggest hot dog fan, but we are apparently quite famous for this] -Stans donuts -Also apparently Chicago burgers are of their own style as well. Didn't know this till recently but oddly enough it's true. Just like with Polishes and Red Hots, includes pickles sports peppers, grilled onions, American cheese mustard and nothing else other than the patty which is usually griddled. Sometimes places will serve you pickled green tomatoes with red hots or burgers. Superdawg in particular is well known for this. It is one of my favorite things. Food scene here in Chicago makes it hard to even fathom leaving. Idk how so many people do it.

this is just what i need thax i feel a lot better you just made my day thanks Joshua💓

When people asked what I wanted for Christmas I told them your book and that is all! Gordon Ramsey was my go to til I came across you PaPa lol❤️ much love from Louisiana!!

We’ve made these a couple of times using chuck roast in a pressure cooker, it comes out really good

OMG! I made this today for family and friends--well, yesterday and today. It was so delicious! One tip for the French bread (which I had to make 3 times to get it right), don't put it in the oven for rising. When it's taken out to preheat the oven, all the air goes out and it goes flat. (Still tastes great, though!) Totally worth the process. And there's enough for leftovers!

Lmaooooooooo !! Josh don’t ever change … that last bit where you said he forgot his bath water or what not after dude dunked his Italian beef was golden! Hilarious! Luv it!!

I like the fact that (like Brian Lagerstrom) you go to the trouble of making fresh bread with a recipe..no “oh yeah, go buy some Roundup soaked stale hydrogenated bookend”..nothing can beat fresh, organic, homemade breads…and breads freeze so beautifully, when you thaw in the same bag without opening to reabsorb all the moisture it originally had, then retoast to warm it up, in some cases it’s even better after freezing!

When I saw the title, I was really hoping he would mention The Bear, and papa did not disappoint. This is the sandwich of my dream and I’ve been wanting to try it for so long.

I love your video, always help chill me out mid anxiety attack 💕

I love going to Chicago, this is a definite stop next time i go. Dude is the real deal restaurant owner, cares about crabking out food.

it took restraint for me not to yell out of my car window when I saw Joshua and Vicram walking across the street from this same Portillos earlier in the year. i was afraid of Papa's dirty look and disappointment... happy to finally see what they were in the city for though!

If you walk into a place that's closed and the owner says "I'll make you whatever you want" then after ordering says "what are you F***king 70 years old?" You don't even have to try the food, it's gonna be AMAZING.

The owner of Mr. beef, Christopher, is so nice. He talk to me for like 15-20 minutes while he was making food and also talking to like three other people lol. The other guy who worked there I think his name was Joe was older, but really nice as well. Everyone in Mr. beef makes you so amazingly welcome and you feel like you’re at home talking to your brother or uncle. I’m also an Italian American like him so we had common ground there. Lol.

I only had to watch the intro to understand the whole video. What a chef. Such showmanship. Joshua/10.

Future episode of But Better: Portillos! Josh: Yo wait a sec this shit's pretty good. This one might be rough.

The way you described it as "eating a sandwich but also drinking a sandwich" is exactly how i described my first time having Al's, would have been a much better experience than Buona i can tell you that much. love the one you made, it really hit every note

Beautifully done. Only advice I’d give is to chop the veg and peppers for the giard into smaller pieces. I don’t know why, but it makes a difference

About a year ago a co-worker transferred to Memphis from Chicago, and introduced me to the Hot Italian Sandwich. I've been making my own on a regular basis ever since! Really the greatest sandwich of all time!

Alright Josh, I was a bit worried with this one. My husband & I love your channel & I own your book. You did great! You should definitely try this again but as a combo (with Italian sausage). It's been nearly 30 yrs since I've been back home but having an Italian beef is so sacred to me. All of the sensory memories that a triggered by the smell & taste always makes me home sick!

Oohhh that looks so good. Now head to Philly and show us the DiNic’s roast pork sandwich with broccoli rabe that is famous there.

I dunno what's more impressive: the hospitality of that dude or the fact that Josh went to Chicago without getting shot

Christopher is one hell of a guy love his energy what a guy

It would have been awesome to have Mr. Beef taste yours for a reaction. Looks awesome.

Not sure if hes gonna read this but this was the best episode recently, no papa bs or wacky stuff just straight to the point!

As a Chicago expat, there’s nothing like watching videos of people’s first beef sandwiches…

I went to Chicago to explore the city and eat everywhere. Tried Al’s, Portillo’s, and Mr. Beef. Mr Beef is the supreme Italian beef by miles

I‘d love to see you do a German Schweinebraten! You have to try this one! P.S. Greetings from Germany and keep up the good work!❤️‍🩹

“To make an Italian Beef, we’re gonna head to Chicago” “For bread, we need a long French Roll” Perfect example of cultures coming together to make something incredible ✨

Outstanding episode Josh! Respect

Thank you, when I go back home, I will check those spots. We had so many Grand Master Level Mom & Pop joints we never heard of or cared about the places that you visited, because Chicago is huge!

I like that you've abandoned any pretense of being an approachable home cook type of recipe guy.

Fun fact: "italian beef" doesn't exist, it's an italian american thing

I just bought your cookbook... love it!

I only made the sandwich bread but WOW! Yet another amazing recipe! I've tried so many store bought and home baked breads to use as rolls for steak and cheese. Nothing was good enough. This recipe is! It's absolutely perfect for steak sandwiches. We had steak and cheese tonight and it was the best I've made because of the bread! I had to ad's about 1/3 cup more water FYI.

italian beef and pepsi

Wow! Cool recipe! I also love to cook! Thanks for your hard work!

Idk who’s making these videos for Josh but his/her job is SUPER EXCELLENT…

Great vid Josh and team! Appreciate you taking the time and money to travel to Chicago for this video! And that sandwich looks absolutely delicious!

It took years for me to learn to make italian beefs and I learned in Chicago for quite a while. My friends always ask for me to make them and it's funny because no matter how they try they can't replicate mine it's one of my favorite foods ever both to eat and make!

Can't wait to try this one out, also, Love the cook book. Just came in the other day.

Amazing video!! I really hope some day eat this sandwich, you are a Lucky person Jossua! Keep on it! I say Hello from Guatemala.

Honestly loved you made it to Chicago and mixing it up. Have to get the beef now!

I wish you had an additional interview with this dude. He seems awesome.

Thanks to u I’m learning how to cook something I never was taught growing up so thank you

i FINALLY have your book my sister got it for me for my birthday its been working wonders :D thank you!

That looks amazing!!! I've never had an Italian Beef Sandwich like that. I will look these guys up if I ever make it to Chicago again. I may have to make it using a shredded chuck roast (pot roast) and cook until meat is falling apart, since I don't have a deli meat slicer. Might not be exactly the same, but this has given me some inspiration. Thanks for what you do!!

There's a Portillo's where I used to live in California and it was my FAVORITE restaurant to go to. When my uncle was alive, we would go there for all kinds of awesome meals including hot dogs, burgers, and the famous Italian beef.

Love all your videos and my daughter loves the but better than series as she gets to eat the fast food we don't have here. I cooked your biriyani a few days ago and it was amazing. I would love to see your make a tagine, as you always get such depth of flavour in your food, I reckon you would do an amazing job!

It looks amazing!

I’ve been Portillos many times I’m not from Chicago, but I used to go there for business a lot, but I’ve never had Mr. beef and this guy. The owner of Mr. beef is freaking hilarious! I have to check them out next time I’m there

An Italian beef is great, and what's better is an Italian combo with a nice piece of grilled Italian sausage buried deep in the hot wet beef and that french roll. Oh man, that's the best.

Joshua weissman thank u I live in Australia and I watched the bear and loved it as a chef and now u have made its I am going to make this u r so badass

Welp. Just got my stand mixer as a wedding gift. and impulse bought a deli slicer at my work. And Josh drops an absolute banger to try em out with. I'm beyond stoked right now. To quite papa himself, "Let's Do This Shall We?"

I suggested it (I am sure, among 1 million others) and you did it!!! So excited to watch!!